Frijoles Charros

Nutrition · per serving

Steps

1. 1

   Dice the bacon, onion, jalapeno, and tomato; mince the garlic; chop the cilantro. Drain the cooked kidney beans, reserving any cooking liquid if using. This mise en place keeps the cooking fast and beginner-friendly.

   80 g bacon, diced120 g white onion, finely diced1 small (25 g) jalapeno, finely diced150 g ripe tomato, diced3 cloves (12 g) garlic, minced15 g fresh cilantro, chopped480 g cooked kidney beans, drained300 ml bean cooking liquid or low-sodium stock
2. 2

   Place a medium pot over medium heat and cook the bacon for 4-5 minutes until it renders fat and begins to brown. Add the chorizo and cook for 3-4 minutes, breaking it up with a spoon, until no pink remains and the fat is fragrant and lightly red. If the pot looks dry, lower the heat rather than adding oil; the meats should provide enough fat.

   80 g bacon, diced100 g fresh chorizo, casing removed
3. 3

   Add the onion and jalapeno to the pot and cook for 3-4 minutes until softened. Stir in the garlic and cumin and cook for 30 seconds, just until aromatic; do not let the garlic brown or it can turn bitter.

   120 g white onion, finely diced1 small (25 g) jalapeno, finely diced3 cloves (12 g) garlic, minced1 tsp (2 g) ground cumin
4. 4

   Add the tomato and cook for 2-3 minutes until it starts to break down and mingle with the rendered fat, forming a light sauce.

   150 g ripe tomato, diced
5. 5

   Stir in the kidney beans and bean cooking liquid or stock. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 15 minutes, stirring occasionally, until the broth is slightly thickened and the flavors have blended. The beans should stay intact but look glossy and well coated.

   480 g cooked kidney beans, drained300 ml bean cooking liquid or low-sodium stock
6. 6

   Season with salt and black pepper. Taste before adding all the salt, since bacon, chorizo, and stock can already be salty.

   1/2 tsp, or to taste (3 g) salt1/4 tsp (0.5 g) black pepper
7. 7

   Turn off the heat and stir in most of the cilantro, reserving a little for the top. Let the beans rest for 2 minutes so the broth settles and the seasoning rounds out.

   15 g fresh cilantro, chopped
8. 8

   Ladle into bowls, scatter over the remaining cilantro, and serve with lime wedges for squeezing at the table. A squeeze of lime brightens the rich broth and balances the pork fat.

   15 g fresh cilantro, choppedfrom 1 lime (60 g) lime wedges

Origin & History

Frijoles charros, or 'cowboy beans,' come from northern Mexico, where hearty bean stews cooked with pork became a staple ranch meal. The dish is closely related to frijoles borrachos, though charros are often a bit simpler and less focused on beer. It remains a beloved home-style preparation for family meals and cookouts.